Tuesday, April 9, 2013

Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup


Chicken Adobo Lumpias with Homemade Carrot & Cauliflower Soup

Chicken Adobo Lumpias
4 Thin sliced Chicken breasts- diced
1/4 cup of apple cider vinegar
2 tablespoons cup of low sodium soy sauce
4 cloves garlic, crushed and minced
2 bay leaves
1 tsp of baking stevia
1 tsp curshed black peppercorns
1 bunch chives
1 pkg large square spring rools 
1 egg beaten

Canola oil for frying
Kosher salt
Greek yogurt for topping

1. In a pot, mix the diced chicken, viengar, soy sauce, garlic, bay leaves, stevia, and peppercorns. 
2. Place pot on stove, add enough water to cover chicken. Bring to a boil; lower the heat and simmer until chicken is nice and white. Transfer the chicken to a plate. Boil the sauce for about 5 min and strain (set the sauce aside)
3. In a food processor, pulse the chicken until finely chopped. Mix in the chives and 1/2 cup of sauce (reserve the other half for topping)
4. Lay out 1 wrapper on a clean surface. Spread with 2 heaping tablespoons of filling in thin line along one edge. Brush the opposite edge with the egg wash, fold in the edges and roll up tightly. Repeat, will make approx 6 rolls
5. In a medium skillet, heat 1 inch of oil med-high heat. Working the rolls until golden, approx 2 min each
Transfer to a paper towel to drain, sprinkle with Kosher salt
Cut Lupias in half and serve with a side of Greek Yogurt

Homemade Carrot & Cauliflower Soup
Served hot or cold
1 tablespoon olive oil
1 yellow onion, chopped
5 medium carrots, peeled and coarsely chopped
1/2 head cauliflower, cut into florets
1 teaspoon red pepper flakes
2 teaspoons lemon zest
1 teaspoon ground cumin
2 cups chicken or vegetable stock
3/4 cup plain yogurt, divided
Kosher salt and freshly ground black pepper
1 green onion, finely chopped

Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 

minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups
water and bring to a boil. Cover and simmer over low heat until the carrots are very tender

, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in

 batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and

 season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 

hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some 

chopped green onion.

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